{"product_id":"fangst-sild-no-1-geraeucherter-hering","title":"Sild No. 1 – Smoked Herring","description":"\u003ch2 id=\"speakable-headline\"\u003eSild No. 1, smoked herring from the Norwegian Sea\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSild No. 1 by Fangst is smoked herring from the Norwegian Sea, refined over beechwood and seasoned with a herb salt of white pepper and wild garlic, in rapeseed oil. Sild is the Norwegian word for herring. A slice of coastline and a hint of forest, ready from the golden tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSmoked herring\u003c\/strong\u003e comes to you in Sild No. 1 from the Danish producer Fangst: smoky, salty, full-bodied. The herring, Latin name \u003ci\u003eClupea harengus\u003c\/i\u003e, originates from the Norwegian Sea and has long been known as the \"silver of the sea.\" Cleaned by hand, refined over light beechwood smoke, and seasoned with a herb salt, it rests in cold-pressed rapeseed oil from the island of Bornholm. One of the great classics of the North awaits you in this 110 g tin.\u003c\/p\u003e\n\n\u003ch3\u003eMildly smoked, between coast and forest\u003c\/h3\u003e\n\u003cp\u003eSmoked herring here tastes softer and more refined than a coarse Bismarck or matjes; the beechwood smoke remains delicate, and the wild garlic adds a green, forest note.\u003c\/p\u003e\n\u003cp\u003eUpon opening, warm smoke rises, followed by white pepper, sea salt, and a hint of wild garlic. On bread, it is succulent, savory, and tender with oil; the herring is naturally rich, which supports the smoke and rounds out the flavor. The wild garlic makes it special—a green, forest-inspired touch rarely found with herring. No vinegar, no sharp marinade, just fish, smoke, and herbs. This is how herring tastes when it is taken seriously.\u003c\/p\u003e\n\u003cp\u003eHerring was long considered a food for the poor, even though an entire food culture is rooted in it. With 70 percent fish in the tin, Fangst treats it like a delicacy, not a mass-produced commodity.\u003c\/p\u003e\n\n\u003ch3\u003eOn rye bread with onion and egg\u003c\/h3\u003e\n\u003cp\u003eHearty rye bread with butter is the perfect base for the smoked herring, topped with thin onion rings and a hard-boiled egg.\u003c\/p\u003e\n\u003cp\u003eThis is Nordic tapas—simply open and share. A warm jacket potato with sour cream pairs just as well with Sild, as does Danish smørrebrød with beetroot and cress. If you are looking for more smoke from the North, try the \u003ca href=\"\/en\/products\/fangst-brisling-no-2-geraeucherte-sprotten\"\u003esmoked sprats\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/fangst-frsk-laks-no-3-lachs-geraeuchert\"\u003esmoked salmon\u003c\/a\u003e. For many, an ice-cold aquavit or a pilsner is part of the experience.\u003c\/p\u003e\n\u003cp\u003eAs a quick lunch, the herring goes well with warm pasta, lemon, and parsley, or eaten straight from the tin with a fork when you are in a hurry. This is how you bring the North to your plate, even at lunchtime.\u003c\/p\u003e\n\n\u003ch3\u003eSilver of the sea since the Middle Ages\u003c\/h3\u003e\n\u003cp\u003eHerring has shaped Nordic cuisine since the Middle Ages; it sustained Hanseatic cities and entire coastal regions.\u003c\/p\u003e\n\u003cp\u003eAtlantic herring travel through the Norwegian Sea in massive schools of millions, diving to depths of up to 200 m. This is exactly where Fangst sources them—wild-caught—and gently smokes them over beechwood. In 2018, Martin, Rasmus, and Mikkel founded the company in Copenhagen to restore the honor of such fish. The three wanted to bring herring out of the shadow of rollmops jars and show just how refined it can be.\u003c\/p\u003e\n\u003cp\u003eThe herb salt comes from a small importer on the island of Funen. \u003ca href=\"\/en\/collections\/fangst-nordic-seafood\"\u003e\u003c\/a\u003e An honest product with a long history.\u003c\/p\u003e\n\n\u003ch3\u003eTwo smørrebrød, cold beer, good bread\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the smoked herring will keep refrigerated for about 2 days. A 110 g tin is enough for two smørrebrød or a leisurely evening snack. On days when you crave the taste of the sea and the forest at the same time, pair it with a cold beer. You only need to open the tin, add some good bread, and you are ready. Flaked into a potato salad with dill, the smoke spreads throughout the entire dish. Silver of the sea, freshly interpreted.\u003c\/p\u003e","brand":"Fangst Nordic Seafood","offers":[{"title":"110 g","offer_id":53071499788622,"sku":"048FAN0006","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fangst-sild-no-1-geraeucherter-hering.jpg?v=1750982866","url":"https:\/\/norgutes.com\/en\/products\/fangst-sild-no-1-geraeucherter-hering","provider":"nur Gutes","version":"1.0","type":"link"}